COCOON

TUPPERWARE SILICONE
BAKING FORM COCOON
The Silicone Baking Form Cocoon is the perfect partner for your
creativity. Its egg-shaped cavities allow you to easily prepare perfect
chocolate eggs to be filled with your favorite sweets. Create amazing
sweet or savory recipes that will add some fun surprises to your recipe
repertoire. This booklet will guide you through thirteen fabulous recipes
to impress gourmets of any age.

a   s   d   f   g   h   j   m

FEATURES
Lightweight, yet durable, the Silicone Baking Form Cocoon is suited
for temperatures between -25°C and +220°C.

PERFECT FOR RECIPES

• Baked in conventional or microwave ovens
• Molded in the fridge or freezer

THE MATERIAL
• Outstanding non-stick performance : no greasing needed
• Easy unmolding, thanks to the flexibility of silicone
• Unbreakable and will not deform with normal domestic use
• Easy to clean and maintain, silicone molds are dishwasher safe

THE DESIGN
• Eight cavities of 65 ml perfect for many different usages.
• The glossy inner surface helps create a perfect shiny finish on chocolate shells.
• Sized to fit 2 SBF Cocoons comfortably on most standard sized oven racks.
• Easy storage, with perfect nesting of 2 SBF Cocoons (or more) ; saving valuable
storage space in your cupboards.
• For fridge & freezer recipes, the SBF Cocoons fits perfectly inside the Freezer Mate
Large Low 2.25L

2
TIPS
For easy unmolding of delicate, cold recipes, place the SBF Cocoon with your recipe
in the freezer for 15 min. before unmolding.
When baking with two SBF Cocoons side by side on the oven rack, leave 1 or 2 cm
between the Baking Forms for good heat circulation.
For optimal and even baking results, take care to distribute your preparation evenly
across all the cavities.
Results may vary by individual oven: please adapt your cooking time accordingly.
For ideal results, when preparing chocolate shells, melt your chocolate in
the MicroCook Pitcher 1L at low wattage (360 watts). Overheating the chocolate will
change its structure: your shell might be fragile and difficult to unmold, and the surface
may be less shiny. Standing time is also crucial. The carryover heating allows the pieces
of chocolate to finish melting gently during the standing time.
For shiny and uniform chocolate eggs, pay extra care of using perfectly clean
and dry products.

HAVE A LOOK
To layer the SBF When unmolding
Cocoon with delicate recipes like
chocolate for a nice chocolate shells,
shell: Moving from press gently with
bottom to top, spread 3 or 4 fingers to
the chocolate over spread the pressure
the full surface of as much as possible.
each cavity using
the Basting Brush.

DO’S AND DON’TS

Wash the SBF Cocoon before first use.
Wash the inside and outside of the SBF Cocoon with soapy water and dry carefully before
each use to remove any possible greasy/white residue.
Do not use any abrasive sponges or washing powders to clean the product.
For easy handling, before filling, place the SBF Cocoon on the following: a cold and clean
oven rack when baking, a turntable plate for the recipes cooked in the microwave, in the
Freezer Mate Large Low 2.25L for the recipes molded in the fridge or the freezer.
Always preheat the oven before baking (remove oven rack before preheating).
Do not place on the stove top, close to a grill or under a grill.
Do not use baking sprays ; the fat can stick to the surface of the silicone form,
making it difficult to clean and it may also damage the material.
Some foods can cause staining, but this will not affect the product’s performance.
Always use oven gloves when removing the silicone form from the microwave
or conventional oven. Always remove it together with the oven rack.

3
 CHOCOLATE EGGS
Preparation time 360 watts Standing time
15’ 1’30’’-3’50’’ 12-14’
INGREDIENTS FOR 4 EGGS
One Chocolate eggs
• 120 g chocolate (dark, milk or white)
Or Fancy Chocolate Eggs
• 40 g chocolate (white, milk or dark)
• 110 g chocolate of a different color than
the first one (dark, milk or white)
PREPARATION
One Chocolate eggs
1. Break the chocolate into pieces and place
it into the MicroCook Pitcher 1L, cover and
microwave at 360 watts, 2 min. 30 sec. for
dark chocolate; 2 min. for milk chocolate or
1 min. 30 sec. for white chocolate. Allow to
stand for 2 min. Stir and, if chocolate is not
completely melted, microwave again for
20 sec.
2. Place the SBF Cocoon in the Freezer
Mates Large Low 2.25L. Divide the melted
chocolate evenly into each cavity. Using the
Basting Brush, spread the chocolate over
the full surface of each cavity (See picture
on page 3). Refrigerate for 30 min.
3. Gently unmold (See picture on page 3).
To avoid fingerprints on the chocolate, wear
food-contact approved disposable gloves.
4. Carefully warm the Chef Series Crêpe
Pan, place it over low heat for a few
seconds. It must be low-warm temperature.
5. Hold a shell in each hand and place both
shells against the Crêpe Pan surface for
1-2 sec. to slightly melt at the rim.
Then assemble both halves together and
hold them for a few seconds.
4
FRIDGE
Standing time
45-65’
Fancy Chocolate Eggs
1. Break the 40 g of chocolate into pieces
and place it into the MicroCook Pitcher 1L,
cover and microwave at 360 watts,
1 min. 20 sec. for dark chocolate; 1 min.
10 sec. for milk chocolate or 1 min. for white
chocolate. Allow to stand for 2 min. Stir
and, if chocolate is not completely melted,
microwave again for 10-20 sec.
2. Place the SBF Cocoon in the Freezer
Mates Large Low 2.25L and create dots,
lines or any design of your choice using the
melted chocolate. Refrigerate for 20 min.
3. Take the SBF Cocoon out of the fridge
and allow to stand for 10-12 min. allow it
to return to room temperature.
4. Meanwhile, break the 110 g chocolate
into pieces and place it into the MicroCook
Pitcher 1L. Cover and microwave at
360 watts, 2 min. 30 sec. for dark chocolate;
2 min. for milk chocolate or 1 min. 30 sec.
for white chocolate. Allow to stand for
2 min. Stir and, if chocolate is not
completely melted, microwave again for
10-20 sec. When the chocolate has melted,
allow to stand for 8-10 min. The chocolate
should stay melted but not be too hot.
5. Pour approx. 1 tablespoon (± 15 ml)
of the melted chocolate into the first cavity
where you already made some decorations
and using the Basting Brush, spread the
chocolate on the whole surface of the
cavity, continue with the remaining cavities.
6. Refrigerate for 30 min.
7. Proceed exactly as in Steps 3-5 of the
One Chocolate Eggs, to unmold and
assemble the eggs.
Tips
You can also prepare
eggs with two different
layers of two different
chocolate on the whole
surface. Then use 110 g
chocolate for each layer.
LEMON MERINGUE PIE’S ORIGINS
FRIDGE

Preparation time Th 3 / 90°C 600 watts Standing time Standing time

20’ 2h30’ 4’ 15’ 1h

INGREDIENTS FOR PREPARATION

4 EGGS 1. Preheat the oven to Th 3 / 90°C in fan-
Meringue Shell assisted mode.
• 1 egg white 2. Using the Speedy Chef, beat the egg whites with
• 35 g sugar half of the 35 g sugar until they form gentle peaks.
Add the remaining sugar and continue whisking for
Lemon cream approx. 10 sec.
• 2 medium eggs
3. Set the SBF Cocoon on the cold oven rack.
• 70 g sugar
4. Divide the egg whites into the cavities of the
• 1 tbsp corn starch (± 15 ml) SBF Cocoon and, using the back of a tablespoon,
• 125 ml lemon juice layer the meringue against the sides of the cavities
• 50 g butter up to the rim to create a hollow shell.
5. Bake for 2 h. 30 min.
6. Meanwhile, prepare the lemon cream:
in the MicroCook Pitcher 1L, whisk the eggs,
70 g sugar and corn starch using the KPT Beater.
Add the lemon juice and whisk again. Cover and
microwave for 2 min. at 600 watts. Whisk and
microwave again for 2 min. Whisk immediately
and allow to stand for 5 min.
7. Add the butter into the warm cream and whisk
until completely melted. Allow to cool for 5 min.
then refrigerate for at least 1h.
8. At the end of the baking time, allow meringue
shells to stand for 5 min., gently unmold and allow
to cool completely.
9. Just before serving, fill each half meringue egg
with the cream and assemble them to make
a whole egg.
Tips: Empty meringue shells can be stored at room
temperature in a Space Saver Bowl 1.5L, and lemon
cream can be stored in the fridge up to a day. To avoid
soft or soggy meringue shells, the best thing to do is
to keep them sealed in the Space Saver Bowl away
from humidity. Then assemble just before serving.

7
 CRISPY RICE
AND CHOCOLATE EGGS
Preparation time 360 watts Standing time Freezer time
15’ 1’50’’ 2’ 20’

INGREDIENTS FOR PREPARATION

4 EGGS 1. Break the chocolate into pieces and place it into
• 60 g dark chocolate the MicroCook Pitcher 1L, add butter, cover and
microwave for 1 min. 50 sec. at 360 watts. Allow
• 20 g butter
to stand for 2 min. Mix using the Silicone Spatula
• 35 g puffed rice (breakfast Thin and, if chocolate is not completely melted,
cereals) microwave again for 20 sec.
• ± 300 g vanilla ice cream 2. Add the puffed rice into the Pitcher and mix
to fill the eggs gently using the Silicone Spatula until the rice
is completely covered with chocolate.
3. Place the SBF Cocoon in the Freezer Mates
Large Low 2.25L and divide the puffed rice and
chocolate mixture into the cavities of the SBF
Cocoon. Using the back of a tablespoon, press the
mixture against the sides of the cavities to create
a hollow shell. Freeze for 20 min.
4. Carefully unmold and fill each shell with vanilla
ice cream. Assemble the shells to create whole
eggs and keep in the freezer until serving.
5. Take out of the freezer 10 min. before serving.

8
RASPBERRY ICE CREAM EGGS
AND WHITE CHOCOLATE
Preparation time Freezer time Standing time
15’ 8h 15’

INGREDIENTS FOR PREPARATION

8 EGG HALVES
• 250 g raspberries
• 50 g powdered sugar
• 125 ml heavy cream, chilled
• 150 g white chocolate
1. Using the Smooth Chopper, blend
the raspberries with the powdered sugar until
smooth. Sieve through the Chinois.
2. Using the Speedy Chef, whisk the heavy cream
until stiff, then add the raspberry coulis and gently
mix using the Silicone Spatula.
3. Place the SBF Cocoon in the Freezer Mates
Large Low 2.25L and divide the mixture into the
eight cavities. Freeze for at least 8 h.
4. Remove from freezer and unmold 15 min.
before serving. Using the Click Series Peeler,
prepare white chocolate flakes. Serve the ice
cream eggs with the white chocolate flakes.

11
 TIRAMISU EGGS
FRIDGE

Preparation time 360 watts Freezer time Standing time

30’ 2’30’’ 10’ 6h

INGREDIENTS FOR PREPARATION

8 EGG HALVES
• 100 g dark chocolate
• 150 ml heavy cream, chilled
• 50 g mascarpone
• 40 g powdered sugar
• 40 g ricotta
• 100 ml strong coffee
• 1 tbsp Marsala or Amaretto
(optional)
• 8 ladyfinger biscuits
• Cacao powder for decoration
1. Break the chocolate into pieces and place it into
the MicroCook Pitcher 1L, cover and microwave
for 2 min. 30 sec. at 360 watts. Allow to stand for
2 min. Mix using the Silicone Spatula Thin and,
if chocolate is not completely melted, microwave
again for 20 sec.
2. Place the SBF Cocoon in the Freezer Mates
Large Low 2.25L. Divide the melted chocolate
evenly into each cavity. Using the Basting Brush,
spread the chocolate over the full surface of each
cavity (See picture on page 3). Freeze for 10 min.
(or refrigerate for 20 min.).
3. Using the Speedy Chef, whisk the heavy
cream with the mascarpone until stiff. Add the
powdered sugar and ricotta and whisk gently
again for a few sec.
4. Divide the mixture into the cavities of the
SBF Cocoon layered with chocolate. Cavities are
not completely full yet to leave some space for
the biscuits
5. In the Space Saver Bowl 300ml, mix the coffee
and Marsala or Amaretto. Break the ladyfingers
into 2 or 3 pieces and soak them for 1-2 seconds
in the liquid, then place them on the cream in the
SBF Cocoon. Refrigerate for at least 6 h.
6. Gently unmold and sprinkle with cacao
before serving.

12
CARROT EGGS WITH CREAM
CHEESE FROSTING
Preparation time Th 6 / 180°C Standing time
20-30’ 30’ 10’

INGREDIENTS FOR PREPARATION

8 EGG HALVES 1. Preheat the oven to Th 6 / 180°C
• 150 g carrots without ventilation.
• 100 g all-purpose flour 2. Wash, peel and grate the carrots using
• 75 g brown sugar the KPT Hand Grater.

• ½ tsp baking powder (± 2 ml)
• 1 tsp cinnamon powder (± 5 ml)
• 1 tsp ginger powder (± 5 ml)
• Pinch of salt
• 75 ml sunflower or canola oil
• 2 medium eggs
• 100 g cream cheese
• ½ tsp vanilla flavoring (± 2 ml)
• 100 g powdered sugar
• 50 g butter, melted
3. In the EZ Mix N Store 1.25L, combine the flour,
brown sugar, baking powder, cinnamon, ginger, salt,
oil, and eggs and stir to combine using the KPT
Beater until you have a consistent texture. Add the
grated carrots and stir again.
4. Set the SBF Cocoon on the cold oven rack
and divide the mixture into the eight cavities.
5. Place the rack with the SBF Cocoon at the
lowest level in the oven and bake for approx.
30 min. Allow to stand for 10 min. and unmold.
6. In the clean EZ Mix N Store, whisk the cream
cheese with the vanilla flavoring and powdered
sugar. Add the melted butter and whisk again.
7. Using the Serrated Utility Knife, open the carrot
cakes horizontally. Fill them and decorate the tops
with the cream cheese frosting.

15
 PANNA COTTA EGGS
FRIDGE

Preparation time Standing time 800 watts Standing time

10’ 5’ 2’30’’ 4h

INGREDIENTS FOR PREPARATION

8 EGG HALVES
• 3 gelatin sheets (± 6 g)
• 400 ml heavy cream (30% fat)
• 50 g sugar
• ½ tsp vanilla extract (± 2 ml)
• 1 tsp oil (± 5 ml)
• 8 canned apricots halves
in syrup
1. In the Space Saver Bowl 600ml, add some cold
water. Immerge the gelatin sheets for approx. 5 min.
until soft.
2. Pour the heavy cream into the MicroCook
Pitcher 1L, cover and microwave for 2 min. 30 sec.
at 800 Watts.
3. Dissolve the drained gelatin sheets in the hot
cream. Process one sheet at a time.
4. Add the sugar and the vanilla extract and stir
until sugar is melted.
5. Place the SBF Cocoon into the Freezer Mates
Large Low 2.25L, then using the Basting Brush,
grease the inside of each cavity with a bit of oil.
6. Pour the cream mixture into the SBF cocoon
and refrigerate for at least 4 h or until stiff.
7. Unmold gently and decorate each panna cotta
with a half apricot.
Tip: To help unmolding, first stretch the edge of each
cavity to unstick the panna cotta all around the
top rim.

16
FLOATING MERINGUE MOUSE
Preparation time 600 watts
10’ ± 6’

INGREDIENTS FOR PREPARATION

8 MICE 1. In the MicroCook Pitcher 1L, mix the milk,
Custard Sauce corn starch, vanilla powder using the KPT Beater.
Microwave uncovered for 3 min. at 600 watts.
• 600 ml milk, room temperature
Stir and microwave for 2 min. at 600 watts.
• 13 g corn starch (± 25 ml)
2. Using the Speedy Chef, whisk the egg yolks
• ½ tsp vanilla powder (± 2 ml) constantly with 100 g sugar until foamy and has
• 3 egg yolks doubled in volume. Pour this mixture in the hot milk
• 100 g sugar while constantly stirring with the KPT Beater.
The cream should thicken to reach the texture of
Meringue Mice
a custard; if needed, microwave again for 30 sec.
• 2 egg whites at 600 watts. Allow to cool.
• 35 g sugar 3. In the clean Speedy Chef, beat the egg whites
For Decoration until stiff. Add 35 g sugar and continue whisking
• marzipan for a few sec.

• tiny chocolate balls
• food coloring (optional)
4. Divide the egg whites into the cavities of the SBF
Cocoon; pack gently and flatten using the Silicone
Spatula. Microwave for 40 sec. at 600 watts.
5. Unmold on kitchen paper and allow to cool.
6. Decorate with the marzipan (nose, ears and tail)
and the chocolate balls (eyes).
7. Serve each mouse on some custard sauce in
a bowl or a soup plate.
Tip: Food coloring can be used to color the custard
and the marzipan. For the marzipan, add 1-2 drops of
food coloring and knead (wear disposable gloves to
avoid looking like a first grader after finger painting).

19
 CARAMELIZED ALMOND
CRUNCHY HEDGEHOG
Preparation time Cooking time Standing time
15’ ± 3’ 30’

INGREDIENTS FOR PREPARATION

8 EGG HALVES 1. In the Chef Series Saucepan 2.8L, toast gently
• 160 g sliced almonds the almonds over medium heat
for a few minutes until they start to smell fragrant
• 160 g honey
and take on a little color.
• 1 tsp oil (± 5 ml) to grease
2. Add the honey and continue cooking
the tablespoon on medium heat for 1 min. while constantly stirring
• Marzipan and candies using the KPT Whisk.
for decorating 3. Divide the mixture into the cavities
of the SBF Cocoon and using the back of
a slightly greased tablespoon, immediately press
the mixture against the sides of the cavities to
create a hollow shell. Allow to stand for 30 min.
at room temperature.
4. Gently unmold and decorate with marzipan and
candies.
Tip: Create a green field of edible “grass” by mixing
100 g of dry grated coconut with 1 tsp of green food
coloring. Spread on the serving dish and place your
decorated hedgehogs among the edible grass.

20
FANTASY LEMON
AND ALMOND CAKES
Preparation time Th 5-6 / 170°C Standing time
20’ 20’ 5’

INGREDIENTS FOR PREPARATION

8 EGG CAKES
• 130 g all-purpose flour
• 1 tsp baking powder (± 5 ml)
• 75 g sugar
• 2 medium eggs
• Zest of 1 organic lemon
• 150 ml heavy cream
For decoration
• 100 g marzipan
• 2 drops of food coloring
• Tiny sugar candy decorations
1. Preheat the oven to Th 5-6 / 170°C
in fan-assisted mode.
2. In the EZ Mix N Store 1.25L, mix the flour,
baking powder, sugar, eggs, lemon zest and heavy
cream using the KPT Beater. Stir until you have a
consistent mixture.
3. Place the SBF Cocoon on the cold oven rack
and divide the mixture into the cavities.
4. Bake for approx. 20 min. then allow to stand
for 5 min. before unmolding.
5. Roll out 75 g marzipan into a thin layer using
the Adjustable Rollin Pin.
6. To add color to your marzipan, add 2 drops
of food coloring in the remaining 25 g marzipan.
Knead until you get an even color.
7. Layer the marzipan on the eggs and decorate with
the red marzipan and candy decorations.

23
 YIN AND YANG
Preparation time 600 watts 360 watts Th 6 / 180°C Standing time
15’ 1’ 1’30’’ ±20’ 13’

INGREDIENTS FOR PREPARATION

8 EGG CAKES 1. Preheat the oven to Th 6 / 180°C
• 100 g butter in fan-assisted mode.
• 100 g sugar 2. Place the butter into the MicroCook Pitcher 1L,
• 2 medium eggs cover and microwave for 1 min.
at 600 watts. Allow to stand for 1 min.
• 100 g all-purpose flour
3. Add the sugar into the MicroCook Pitcher and
• 1/2 tsp baking powder (± 2 ml)
whisk using the KPT Beater. Add the eggs and
• Pinch of salt whisk. Add the flour, baking powder, salt and
• 50 g dark chocolate continue to whisk until you have a smooth,
uniform consistency.
4. Divide the dough equally in twoSpace Saver
Bowls 300ml.
5. Break the chocolate into pieces
and place it into the clean MicroCook Pitcher 1L,
cover and microwave
for 1 min. 30 sec. at 360 watts. Allow to stand for
2 min. Mix using the Silicone Spatula Thin and, if
chocolate is not completely melted, microwave
again for 20 sec.
6. Mix the melted chocolate with the dough in one
of the two Space Saver Bowls.
7. Place the SBF Cocoon on the cold
oven rack.
8. Fill each cavity with half normal dough and half
chocolate dough.
9. Bake for approx. 20 min. and allow to stand for
10 min. before unmolding.

24
POTATO EGGS
Preparation time Th 6 / 180°C Standing time
20’ 58-62’ 5’

INGREDIENTS FOR PREPARATION

4 EGGS 1. Preheat the oven to Th 6 / 180°C
• 400 g potato (starchy type) without ventilation.
• 20 g butter, melted 2. Wash, peel and grate the potatoes using the
• Salt, pepper FusionMaster Grater: Coarse Cone.

• 4 medium eggs 3. Pour the grated potatoes into the Chinois

and press using the Potato Masher, drain well.
• Green salad for serving
4. Set the SBF Cocoon on the cold oven rack.
5. Combine the grated potatoes with the melted
butter and divide them into the eight cavities of the
SBF Cocoon, using the back of a tablespoon, press
the grated potatoes against the sides of the cavities
to create a hollow shell. Allow the grated potatoes
to rise a few mm above the top rim of the cavities as
they will shrink during the baking process.
6. Place the rack with the SBF Cocoon at the
lowest level in the oven and bake for approx.
50 min.
7. Immediately after this first baking time, season
with salt and without unmolding, add an egg into
four of the eight cavities. Leave the four other
potato shells empty.
8. Bake for 8-12 min. The egg whites should start to
become firm but the yolk must stay liquid. The four
empty shells continue baking at the same time to
become even crispier.
9. Allow to stand for 5 min. before gently unmolding.
Use the empty potato shells to cover the ones with
an egg and serve with a nice green salad.

27
 THE CHICKEN OR THE EGG
Preparation time Th 5 / 150°C Standing time
20’ 20’ 10’

INGREDIENTS FOR PREPARATION

8 EGG HALVES 1. Preheat the oven to Th 5 / 150°C
• 250 g chicken breast without ventilation.
• 2 egg whites 2. Cut the chicken into small pieces, then chop it
• 150 ml heavy cream thinly in two batches using the Extra Chef.

• Pinch of salt 3. In the Extra Chef, combine the whole quantity

• Pinch of ground white pepper
• 1 egg yolk
• 2 tbsp mustard (± 30 ml)
• 1 pinch of saffron powder
• 150 ml sunflower or canola oil
• Green salad and toasted
bread for serving
of chicken with the egg whites and blend.
4. Add the heavy cream and blend again until you
have a smooth, uniform consistency. Add the salt
and pepper and mix a few more seconds.
5. Set the SBF Cocoon on the cold oven rack and
divide the mixture from the Extra Chef into the
eight cavities. Gently stir the mixture in each cavity
with the tip of the Silicone Spatula Thin to avoid air
bubbles, then flatten the top surface.
6. Place the rack with the SBF Cocoon at the
lowest level in the oven and bake for approx.
20 min. Allow to stand for 10 min. and unmold.
7. Using the Speedy Chef, whisk the egg yolk with
mustard, saffron, salt and pepper. Then add the
oil through the funnel while whisking continuously.
Continue to whisk until you have a smooth,
stiff mixture.
8. Using the Decorating Bag, set the mayonnaise
on the half egg whites to create a fake egg yolk.
Serve on a green salad with a rustic toasted bread.

28
INDEX
CARAMELIZED ALMOND CRUNCHY HEDGEHOG 20-21
CARROT EGGS WITH CREAM CHEESE FROSTING 14-15
CHOCOLATE EGGS 4-5
CRISPY RICE AND CHOCOLATE EGGS 8-9
FANTASY LEMON AND ALMOND CAKES 22-23
FLOATING MERINGUE MOUSE 18-19
LEMON MERINGUE PIE’S ORIGINS 6-7
PANNA COTTA EGGS 16-17
POTATO EGGS 26-27
RASPBERRY ICE CREAM EGGS AND WHITE CHOCOLATE 10-11
THE CHICKEN OR THE EGG 28-29
TIRAMISU EGGS 12-13
YIN AND YANG 24-25

© 2018 Tupperware. All rights reserved.

31
© 2018 Tupperware. All rights reserved.